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Study on the optimization of the decolorization of orange essential oil

Jing-Nan Ren1, Yan Zhang1, Gang Fan1

  • 1Key Laboratory of Environment Correlative Dietology, Ministry of Education, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, 430070 China.

Food Science and Biotechnology
|September 29, 2018
PubMed

Keywords:
Aromatic compositionChromaticity valueDecolorizerOrange essential oilSensory evaluation

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